Ingredients
Eggs
- 8 eggs
Dressing & Mix-ins
- ½ cup cottage cheese
- 1 tbsp Dijon mustard
- 2 tbsp fresh dill, chopped
- 1 tbsp lemon juice (about ½ a lemon)
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Vegetables
- 2 celery stalks, finely diced
- 3 green onions, finely chopped
Instructions
- Hard boil the eggs: Place the eggs in a pot and cover them with cold water. Bring the water to a boil. Once boiling, turn off the heat, cover the pot, and let the eggs simmer in the hot water for 12 minutes. Immediately transfer the eggs to a bowl of ice water to cool and stop the cooking process.
- Peel and chop eggs: Once the eggs are fully cooled, peel off the shells carefully and chop the eggs into bite-sized pieces.
- Blend cottage cheese: Add the cottage cheese to a mixing bowl and use an immersion blender to blend until smooth and creamy.
- Prepare the dressing: To the smooth cottage cheese, add Dijon mustard, fresh dill, lemon juice, garlic powder, salt, and black pepper. Mix thoroughly until the dressing is well combined and smooth.
- Combine all ingredients: Fold in the chopped eggs, finely diced celery, and chopped green onions into the cottage cheese dressing. Mix gently to combine all elements evenly.
- Chill and serve: Refrigerate the egg salad for at least 10 minutes to let the flavors meld. Serve chilled with your favorite bread, crackers, or wrapped in lettuce leaves for a fresh, healthy meal.
Notes
- For extra flavor, try adding a teaspoon of capers or a dash of smoked paprika.
- You can substitute fresh dill with dried dill if fresh is unavailable, using about 1 teaspoon dried.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This salad can be served as a protein-packed snack, lunch, or light dinner.
- If you prefer a chunkier texture, pulse the cottage cheese less when blending.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
